Aloo matar is a Punjabi dish originating from Indian subcontinent. This spicy and tangy side dish is made using potatoes and green peas and is served along with rotis or chapatis. The base sauce for this is a spicy tomato sauce which we make by adding crushed tomatoes and few other Indian powdered spices.
The procedure is very simple yet completely satisfying. If you want to complete this dish in few minutes, you can pressure cook the diced potatoes and green peas in a pressure cooker for a whistle or two and proceed ahead with the recipe. This actually saves your time. Whenever your free on a weekend, you can boil these together and store it in the refrigerator and you can make so many dishes with this for your next week lunch or dinner menu. Like aloo peas paratha, golgappa stuffing, aloo matar kachori stuffing, base gravy for masala puri (you will have to roughly mash them and use), aloo methi matar curry and many more 🙂
These go well with any flat-breads like chapatis, rotis or naan. The gravy based aloo matar goes well with jeera rice too.
Measurements used – 1cup:250gms
Green Peas – 1/2 cup (fresh or frozen)
Potatoes – 2 medium (Boiled and diced)
Tomato – 2 medium ( Crushed using a food processor)
Onion – 1medium (finely chopped)
Ginger garlic paste – 1tsp
Turmeric powder – 1/4tsp
Red chilli powder – 1tsp
Coriander powder – 1/2 tsp
Cumin powder- 1tsp
Kitchen king masala – 1tsp (optional)
Oil – 3tsp
Salt to taste
Coriander leaves – finely chopped
- In a kadhai, add oil and allow it to heat
- Add onions and saute till translucent
- Add ginger garlic paste and fry till the raw smell disappears
- Add crushed tomatoes and fry
- Add red chilli powder, jeera/cumin powder, coriander powder and turmeric powder and fry for a while or till oil seperates.
- Add green peas and 1/2 cup water and salt
- Cook till the green peas are done
- Add boiled and diced potatoes and mix well.
- Add kitchen king masala if you wish to.
- If you would like to have gravy, then add some more water and cook.
- Garnish with coriander leaves and serve
- Instead of using jeera powder, you can use whole jeera. It has to be used in step 2 just before adding onions.
- Spice level can be adjusted accordingly.
- I donot like the gravy styled aloo matar and so i haven’t added much water. You can adjust water level accordingly
- If you precook the potatoes and green peas, it saves your time. you can addboth the ingredients in the step 6 and continue with the recipe.